In the last couple of weeks, I've made this twice for dinner. Reason enough to share it, right?
This is sort of a cheater's version of a very springy polenta, since it relies on frozen peas and canned artichoke hearts. If you have the inclination to go the natural route with these, I'm sure it would be amazing! It's pretty great as is, though.
Cheater's Spring Polenta
You will need:
Easy oven baked polenta (seriously, this is FAR superior to that stir-stir-stir method!)
1/2 inch slice of pancetta, cut into a small dice
1 small yellow onion, cut into a small dice
1 can quartered artichoke hearts
1/2 cup frozen peas
1 tablespoon Dijon mustard
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
8-10 leaves fresh mint, chopped
About 20 minutes after you put the polenta in the oven, you can start making the rest.
In a cast iron skillet, cook the pancetta over medium low heat to slowly render the fat, about 10 minutes. Add a splash of olive oil if the pan looks dry. Add the onion and cook until translucent, 2-3 minutes. Drain and rinse the artichokes. Add artichokes and peas to the skillet. Cook about 10 minutes, stirring occasionally. Turn heat to low and stir in the Dijon, cream and Parmesan.
Spoon over soft polenta and top with chopped fresh mint.
Looks so good! I'm hoping to whip up
ReplyDeletesome light & healthy dishes this summer!
this looks lovely - but i think the easy polenta may be difficult to source in the UK...alas, i'll use the stir technique :)
ReplyDeleteOh, boy, this looks fabulous! And I love all the short cuts :)
ReplyDeleteI can never find polenta in my grocery store :(
ReplyDeleteMelissa, it definitely fits the light and healthy bill!
ReplyDeleteMBB, the easy way is more the method than the ingredient (still just cornmeal and water to make it).
Lizzy, thanks! Sometimes you need a few shortcuts to get dinner on the table :)
Iris, I always find cornmeal in the baking aisle, near the flour. Maybe it's hiding there for you, too?!